1 lbs Daikon radish
1 stalk Celery
1 Bell pepper (red or yellow)
½ cup White vinegar
- A pinch of Salt
Black pepper, to taste
- 1 Bay leaf
2 tbsp Sugar
To get started, you'll need:
Start by preparing all your vegetables by slicing them into thin rounds.
In a large mixing bowl, combine the sliced vegetables with the white vinegar, sugar, salt, and black pepper. Toss everything together until well combined.
Place the vegetables into the pressure cooker and add in the bay leaf.
From the main menu, select 'Auto Cook' and select 'Pickles' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Remove the lid from the pressure cooker.
Allow the pickles to cool to room temperature before placing the lid on the jar.
Store the pickles in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.
Serve your homemade pickles as a side dish, in sandwiches, or in salads. Enjoy!